Put your coconut oil in a large pot and turn the heat on medium-high and add the lid.

Let the oil heat for 1 minute, then add in 5-6 corn kernels and lightly shake the pot so that the kernels are coated in oil, and put the lid back on.

Once the first kernel pops, after 1-2 minutes, take off the lid and wipe off any condensation. Then pour in your sugar & salt mixture and stir it into the oil with a spatula to make a caramel-like substance; this should take about 15 seconds.

Immediately add in the rest of your popcorn kernels and shake the pot to make sure they're well-coated before replacing the lid.

Wait another 15-20 seconds before rather aggressively shaking the whole pot over the stove for the next 1-2 minutes, as all the kernels pop. Make sure no kernels stay on the bottom of the pot for more than 5 seconds, otherwise you'll end up with some burnt pieces. You'll probably want to keep oven mitts on either hand, especially if you choose to switch lids due to condensation.

Once the popping of kernels slows to 2 seconds or more between pops, take your popcorn completely off the heat and immediately pour it into a bowl, pulling out any unpopped kernels. If you leave it in the pot after taking it off the heat, it will absolutely burn, so transfer your kettle corn quickly, and enjoy.